Totally agree.
I always have at home, garlic, shallot and onion (yellow or white). Outdoors, I have chives.
These are the general ones and suitable for many types of cuisine. I have a preference for garlic, loved it, even garlic pickles!
In spring, I like young fresh onions with the greens, very good for salads.
As for leeks, I have them from time to time (mainly winter), I use everything, the green for cooking broth (usually threw them away after the cooking is done), the white for other preparation. I had once an amazingly delicious amuse bouche - Leek with nutty butter by Atsushi Tanaka in Paris. It takes 3 days to make, not for home cook.
